Recipes/Dinner_Rolls_GF

Based on https://mygluten-freekitchen.com/pull-apart-dinner-rolls-gluten-free/

Ingredients:

  • 2¾ cups (326g) Namaste gluten-free flour blend
  • 1/2 tsp (2.5ml) xanthan gum
  • 2 tsp (10ml) dry active yeast
  • 1/4 cup (50g) sugar
  • 1 tsp (5ml) salt
  • 1 cup (250ml) warm water (110°F/40°C)
  • 2 Tbsp (30ml) butter, dairy-free margarine, or Spectrum shortening
  • 1 egg (preferably room temp)
  • 1 tsp (5ml) cider vinegar

Directions:

  1. Mix together warm water, suger, yeast, and let sit until frothy
  2. In the mixing bowl of your electric mixer, mix together flour, xanthan gum, and salt.
  3. With mixer running on low speed, add in the yeast mixture, melted butter (or substitute), egg, and cider vinegar.
  4. Mix on medium speed 3 minutes.
  5. Spray 8” or 9” round cake pan or pie plate with cooking spray. Using a 2” scoop or 1/3 cup measuring cup, scoop dough into 9 mounds in the 5. pan. I place one mound in middle, then scoop 8 mounds of dough side by side all the way around the pan.
  6. Dip your fingertips into warm water and use to smooth out the tops of the rolls, continuing to wet fingers as needed.
  7. Cover with a dry towel and let rise in a warm place 45 minutes to 1 hour.
  8. During the last few minutes that the rolls are rising, preheat oven to 400°.
  9. Bake in 400° oven for 26-28 minutes. Tops should be golden brown and if you measure temperature of dough, it should measure 200°.
  10. Brush rolls with additional 1/2-1 Tablespoon of melted butter.

To make monkey bread, proceed to step 4, but mix 2/3 cup of sugar with enough cinnamon to make it dark brown (I think I used about 4 tbsp), and melt about 1/3 cup of margarine in a different bowl. using 2 soup spoons scoop out roughly 1tbsp scoops of the dough, dip them in the margine, roll them in the sugar and then put them in the pan. mix any remaining sugar and margarine together and pour over the pan. I used a taller 6” cake pan. bake for 28m at 375F. The sugar may bubble over, so bake over a cookie sheet.